My husband and I have decided to do the Dash Diet. It’s a fairly reasonable diet as far as these things go. It’s actually how I picture I should eat with lots of fresh vegetables but have never quiet made the effort to do it.
It’s a low carb diet to, and I must admit to missing sinking my teeth into a cookie or a waffle, and I cheat all the time by having cereal for breakfast. Protein breakfast just doesn’t seem to be my thing, but I try to get two or three protein breakfasts in in a week.
So we’ve been experimenting with new recipes. One of my favorites is one that David came up with based on a recipe he found in one of our books. He always eyeballs these things, so I can’t really post how he did it. When I went to make it, I realized the sauce would be super watery if I made it as written, so I incorporated some of his suggestions. Here’s what we came up with.
Large pot of boiling water
1 spaghetti squash cut into fourths
1 tablespoon olive oil
1 small-medium onion diced
1 pound ground beef
salt and pepper to taste
2 cans (15 oz each) tomato sauce
1 cup water
1 tablespoon Italian seasoning
Place cut up squash into boiling water for thirty minutes. Heat olive oil in large frying pan for thirty seconds. Add onions and saute for one minute. Add ground beef, salt and pepper to taste, and cook until done, using a spatula or fork to break up the meat. Drain fat and return to heat. Add tomato sauce and water to meat and stir in Italian seasoning. Simmer ten to fifteen minutes.
When squash is done, remove to a cutting board. Take a fork and scoop out strands of squash into bowl. When plating, place squash first like spaghetti and cover with meat sauce. Enjoy! Serves 5-6.